Description
Delightful and easy muffins made with rolled oats and grated carrots, perfect for breakfast or a snack.
Ingredients
- 1 cup rolled oats
- 1/2 cup brown sugar (or coconut sugar)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup grated carrots (about 2 medium carrots)
- 1/2 cup applesauce or yogurt
- 1/4 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1/4 cup walnuts or raisins (optional)
Instructions
- In a large mixing bowl, combine the rolled oats, brown sugar, baking powder, baking soda, cinnamon, and salt. Mix well until all dry ingredients blend evenly.
- Add the grated carrots to the dry mixture, stirring gently to distribute them throughout the oats.
- In a separate bowl, whisk together the applesauce or yogurt, vegetable oil or melted coconut oil, and vanilla extract.
- Pour the wet ingredients into the dry mixture. Gently fold everything together until just combined. Do not overmix the batter; it should remain slightly lumpy.
- If you’re using walnuts or raisins, gently fold them into the batter at this stage.
- Fill the prepared muffin tin about three-quarters full with the batter.
- Bake for 18-20 minutes, or until the tops appear golden brown and a toothpick inserted in the center comes out clean.
- Allow muffins to cool in the tin for a few minutes. Then transfer them to a wire rack to cool completely.
Notes
For an extra nutritious twist, consider adding flaxseed meal or chia seeds. They can also be served with a touch of cream cheese frosting.
